White Cabbage Salad 4.0

You start by preparing the vegetables

1. Quarter the cabbage and then grate. Peel and grate the onions as well. Mix the two together in a large bowl and add the whole amount of the oil. Now knead vigorously with both hands. White cabbage must be kneaded until it is soft – so that it can absorb the spices and soak them in. I do the following – after the first knead – the oil is added and I knead the cabbage for at least 5 minutes. Now pepper is added and salt is mixed in – break !!!
2. I now give the cabbage a night’s rest – for this I put a heavy saucepan on the kneaded cabbage and put it in the refrigerator.

A new day 🙂

1. As first thing – right after breakfast 🙂 I take the cabbage out of the cooler and free it from its heavy burden. I let him wake up in peace and prepare the rest of the ingredients.
2. I melt the bacon in the pan with a spoon of clarified butter. I extend the fat obtained from this with the vegetable stock and then pour it onto the cabbage. Don’t throw away the bacon – it can be plastered with mustard on bread – I always do that 🙂
3. Now squeeze the lemons and mix with the remaining ingredients to make a dressing. You now pour this over the cabbage and both hands come back to the kneading insert 🙂 It is really important that you knead everything well again – the more, the finer the salad will be.
4. Now you can decide whether you want to eat it right away or if you prefer to let it go for a day. Both are finely drawn in taste but definitely a tick more !! This salad goes particularly well with grilled meats, but a fried steak or schnitzel is also perfect.
5. Note 7: I did without a series of photos this time – since I was in action with both hands almost the whole time 🙂

Bon appetit and culinary greetings your Biggi ♥